Preparation

Preparation: About 15 minutes
Cooking: About 50 minutes
Serves: 4

1. Preheat oven to 200ºC. Place beetroot in a medium heatproof dish. Sprinkle with water. Cover and microwave on high for 10–12 minutes until softening. Stand for 5 minutes. Carefully uncover and halve beets.

2. Place beetroot, garlic, onions, ¼ cup oil, vinegar and herbs into a roasting pan. Season with salt and pepper to taste. Toss gently to combine. Roast, turning occasionally, for 30 minutes or until tender.

3. Heat remaining oil in a non-stick frying pan over medium-high heat until hot. Add haloumi and cook until golden on each side.

4. Using tongs, squeeze garlic from the bulb. Arrange rocket, garlic and vegetables on serving plates or a serving platter. Top with haloumi and serve with crusty bread.